Chocolate clusters

  • 225g plain dairy-free chocolate
  • 85g roasted hazelnuts, roughly chopped
  • 85g crystallised ginger


  1. Break up the chocolate and place it in a heat-resistant bowl over a saucepan of hot water. Stir gently until just melted, then remove from the heat and stir in the nuts and ginger.
  2. Use a teaspoon to drop clusters of the mixture into small paper cases.
  3. Refrigerate until set.